Vegetarian Lettuce Kimchi (Sangchoo Kimchi)
This vegan kimchi is a Korean temple food made without fish sauce and uses nutrient-dense lettuce.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs green leaf lettuce ((bolted or regular))
- 5 oz potato ((med. size, peeled and cut into chunks))
- 1 cup water
- 4 oz fresh Korean red chili pepper ((minced))
- 2 Tbsp chopped garlic
- 3 Tbsp Korean red chili powder ((gochukaroo))
- 1 Tbsp Sea Salt (Trader Joe's)
- 1 Tbsp sugar
- 4 tsp sesame seeds
- 2 fresh Korean green chili ((putgochoo, cut into slices))
- 2 fresh hot green chili ((chungyang gochoo, cut into slices))
- 1 bunch Korean purplette onions or bunching onions ((chokpa))
Instructions
- 1
Wash and rinse the lettuce with the stems and all. If some of the stems are too woody, smash them once with a knife.
- 2
Wash and peel about 5 oz weight of potato (about 1 medium-size potato). Add 1 cup of water and potato chunks to a blender and blend until you get potato juice.
- 3
Put the potato juice in a pot, bring to a boil, and immediately lower the heat to simmer. Stir the mixture often to prevent it from sticking to the bottom of the pot. Simmer for 10 min or so until the mixture tastes cooked and becomes potato paste.
- 4
Prepare the seasonings. Chop the fresh red chili pepper and garlic. Rinse and cut Korean bunching onions (chokpa).
- 5
In a extra extra large mixing bowl (Koreans have this just for Kimchi making), add the potato paste (Gamja Pool), chili powder, garlic, salt, sesame seeds, and sugar. Mix well.
- 6
Add the chopped fresh chili pepper and mix again.
- 7
Add in the cut purplette onions and green chilis.
- 8
Mix the lettuce and seasoning together. Be careful not to handle the lettuce too much. Just gently toss.
- 9
You can eat lettuce Kimchi right away or eat 1-2 days after it has ripened in the fridge.